Chimichurri Flank Steak Bowls

These chimichurri flank steak bowls are one of those meals that feel a little fancy but are actually very doable at home. Juicy, well-seasoned flank steak, grilled zucchini, fluffy rice, sweet corn, and tangy pickled onions—all finished with a bright, herby chimichurri.

This recipe is perfect for a weeknight dinner, casual entertaining, or meal prep for the week ahead. Simple ingredients, big flavor, and lots of flexibility.

Serves 4

Ingredients

Flank Steak

• 1½ lbs flank steak, scored (shallow crosshatch cuts on the surface to help tenderize)
• 1 tsp garlic powder
• ¾ tsp ground cumin
• ½ tsp dried oregano
• ⅛ tsp ground black pepper
• 1 tsp kosher salt

Chimichurri

• ⅓ cup extra-virgin olive oil
• 2 Tbsp red wine vinegar
• 1 garlic clove, minced
• ½ tsp sea salt
• ¼ tsp dried oregano
• ¼ tsp red pepper flakes
• ½ cup finely chopped fresh flat-leaf parsley (from about 1 bunch, coarse stems removed)

For the Bowls

• 2 large zucchini (or 3–4 small), sliced and diced after grilling
• 1 can roasted corn, drained
• Pickled red onions (recipe below)
• 1 cup uncooked rice, cooked according to package instructions

Quick Pickled Red Onions

• 1 medium red onion, thinly sliced
• ½ cup red wine vinegar or apple cider vinegar
• ½ cup water
• 1 tsp sugar
• ½ tsp salt

Instructions:
Place sliced onions in a heat-safe jar or bowl. Heat vinegar, water, sugar, and salt until just simmering, then pour over onions. Let sit at least 20–30 minutes before using. Store in the fridge for up to 2 weeks.

Instructions

1. Season the Steak
   Score the flank steak with shallow crosshatch cuts on both sides. In a small bowl, mix garlic powder, cumin, oregano, pepper, and kosher salt. Season steak evenly on both sides.
   Let steak rest at room temperature for 30 minutes before grilling.
2. Make the Chimichurri
   In a small bowl, whisk together olive oil, red wine vinegar, garlic, sea salt, oregano, and red pepper flakes. Stir in chopped parsley and set aside.
3. Cook the Rice
   Cook rice according to package instructions. Fluff and set aside.
4. Grill the Steak & Zucchini
   Preheat grill to medium-high heat (400–450°F) and lightly oil grates.
   • Grill flank steak for 4–5 minutes per side for medium-rare or 5–6 minutes per side for medium.
     • Internal temperatures:
       • 130–135°F = medium-rare
5. • • • 140–145°F = medium
     Grill zucchini until tender with grill marks, about 3–4 minutes per side.
   Remove steak from grill and let rest 5–10 minutes, then slice thinly against the grain.
6. Assemble the Bowls
   Add rice to bowls. Top with grilled zucchini, roasted corn, steak, pickled red onions, and a generous spoonful of chimichurri.

Tips & Variations

• Always slice flank steak against the grain for tenderness.
• No grill? A hot cast-iron skillet works great.
• Swap rice for quinoa or farro for variety.
• Leftovers store well and make an easy next-day lunch.
• Use whatever veggies you like! Cauliflower rice, roasted yellow squash, etc.

Chimichurri Flank Steak Bowls

Juicy, well-seasoned flank steak, grilled zucchini, fluffy rice, sweet corn, and tangy pickled onions—all finished with a bright, herby chimichurri.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dinner, Lunch

Cuisine Mexican

Servings 4 Servings

Ingredients

  

Flank Steak

• 1½ lbs flank steak scored (shallow crosshatch cuts on the surface to help tenderize)
• 1 tsp garlic powder
• ¾ tsp ground cumin
• ½ tsp dried oregano
• ⅛ tsp ground black pepper
• 1 tsp kosher salt

Chimichurri

• ⅓ cup extra-virgin olive oil
• 2 Tbsp red wine vinegar
• 1 garlic clove minced
• ½ tsp sea salt
• ¼ tsp dried oregano
• ¼ tsp red pepper flakes
• ½ cup finely chopped fresh flat-leaf parsley from about 1 bunch, coarse stems removed

For the Bowls

• 2 large zucchini or 3–4 small, sliced and diced after grilling
• 1 can roasted corn drained
• 1 cup uncooked rice cooked according to package instructions

Pickled Red Onions

• Quick Pickled Red Onions
• 1 medium red onion thinly sliced
• ½ cup red wine vinegar or apple cider vinegar
• ½ cup water
• 1 tsp sugar
• ½ tsp salt

Instructions

 

• Score the flank steak with shallow crosshatch cuts on both sides. In a small bowl, mix garlic powder, cumin, oregano, pepper, and kosher salt. Season steak evenly on both sides.
• Let steak rest at room temperature for 30 minutes before grilling.
• Make the Chimichurri: In a small bowl, whisk together olive oil, red wine vinegar, garlic, sea salt, oregano, and red pepper flakes. Stir in chopped parsley and set aside. (you can also use food processor)
• Cook rice according to package instructions. Fluff and set aside.
• Grill the Steak & Zucchini: Preheat grill to medium-high heat (400–450°F) and lightly oil grates.
• Grill flank steak for 4–5 minutes per side for medium-rare or 5–6 minutes per side for medium.
• Grill zucchini until tender with grill marks, about 3–4 minutes per side.
• Remove steak from grill and let rest 5–10 minutes, then slice thinly against the grain.
• Assemble the Bowls: Add rice to bowls. Top with sliced steak, grilled zucchini, roasted corn, pickled red onions, and a generous spoonful of chimichurri.

Keyword Dairy-free, Gluten-free